Slow Cooker Vegetable Stew

By Fiona Haynes

Updated 10/10/17

Vegetable stew
Carolyn Taylor Photography/Stockbyte/Getty Images
Ratings (14)
  • Total: 7 hrs 10 mins
  • Prep: 10 mins
  • Cook: 7 hrs
  • Yield: Serves 6
Nutritional Guidelines (per serving)
371 Calories
2g Fat
73g Carbs
21g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When time is tight but you don't want to rely on frozen dinners or take out, spend a few minutes early in the day chopping and preparing vegetables for a hearty and delicious slow cooker vegetable stew that will be waiting for you when you return home. This is a meatless stew, but there's some lean protein in the form of white beans.

Ingredients

  • 3 cloves garlic, chopped
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 2 large carrots, cut into thick slices
  • 1 small butternut squash, peeled, deseeded and cut into 1 1/2-inch chunks
  • 2 medium leeks, white parts only, sliced
  • 1 8-ounce pack sliced mushrooms
  • ½ pound small white salad potatoes, whole
  • 1 15-ounce can lower-sodium white beans
  • ¾ cup vegetable broth*
  • 1 15-ounce can fire-roasted crushed tomatoes (We use Muir Glen brand)
  • 1 bay leaf

Steps to Make It

  1. Layer garlic and vegetables in a 4 to ​5-quart slow cooker.

  2. Add beans, broth, tomatoes and bay leaf.

  3. Heat on low for 5 to 7 hours.


Per Serving: Calories 251, Calories from Fat 8, Total Fat 1g (sat 0.1g), Cholesterol 0mg, Sodium 348mg, Carbohydrate 49.5g, Fiber 13g, Protein 11.2g

*If you need to eat gluten-free, check ingredients in broth (Kitchen Basics and Pacific Foods are gluten-free)